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Chocolate Orange Tart

Chocolate Orange Tart

with Tony's Chocolonely Dark Chocolate Bar

We've partnered with Tony's Chocolonely to create mouthwatering dessert recipes "choc" full of delicious Tony's chocolate. This rich and delicious Chocolate Orange Tart is made using Tony's Chocolonely Dark Chocolate Bar... Delicious!

Tony’s mission is to make all chocolate 100% slave-free.

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time35 minutes


serving amount

125 grams

Speculoos Biscuit Crumb

(Contains Cereals containing gluten, Soya May contain Milk)

1 unit(s)

Tony's Chocolonely Dark Chocolate Bar

(Contains Soya)

1 unit(s)


75 grams

Caster Sugar

300 grams

Creme Fraiche

(Contains Milk)

40 grams

Salted Caramel Sauce

(Contains Milk)

Not included in your delivery

60 grams



Nutritional information

Energy (kJ)7293 kJ
Energy (kcal)1743 kcal
Fat124.8 g
of which saturates74.8 g
Carbohydrate138.1 g
of which sugars106.7 g
Protein15 g
Salt1.44 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Small sauce pan


Buttery Biscuit Base

a) Melt the butter (see pantry for amount) in a medium saucepan on medium-low heat. When melted, remove from the heat.

b) Add the speculoos biscuit crumbs to the melted butter and mix until the crumbs are completely coated.

c) Spoon the mixture into a lined 20cm cake tin and pat the crumbs down with the back of a spoon to make the base.

d) Pop into the fridge to firm up while you make the filling.

Melt the Chocolate

a) Set aside the largest 'Tony's' piece of Tony's Chocolonely Dark Chocolate Bar to decorate your tart with before serving. Chop the remaining chocolate into small pieces.

b) Zest and juice the orange.

c) Place a small saucepan on medium heat, add the chopped chocolate, sugar, creme fraiche and the orange juice and zest (use half the orange zest and juice if you prefer a milder orange taste). Mix until the chocolate has fully melted, 2-4 mins, then leave to cool, 5 mins.

d) Once cooled, pour the chocolate mixture on top of the biscuit base and set in your fridge for 5 hours or ideally overnight.

Serve your Tony's Treat

a) Once the tart has set, carefully remove it from its tin.

b) Drizzle the salted caramel sauce over the top and place the reserved 'Tony's' chocolate into the centre to finish.